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Oven Roasted Tomatoes {For the end of tomato season or to make any tomato taste delish}

I’m in denial that summer came and went. As I’m writing this it’s currently 40 something degrees and I’m wondering if I should have worn gloves or my bubble coat. Not that I have anything against fall, it’s one of my favorite seasons. I say this as I sip this delightfully comforting pumpkin spice chai with almond milk. It’s official. The season of hot beverages is upon us.

Im not going to lie.

This weather is so confusing. One minute it’s 80 and the next it’s 40 and we’re all messed up. But the best part, the weather gives us the best of both worlds: summer and fall produce. Apples AND tomatoes. Fall squash AND summer squash. Sweet potatoes and peppers. In some places there is still corn. That’s pretty awesome. I’m hoarding tomatoes like a mad woman because they’re pretty delicious and we won’t have really good fresh juicy tomatoes until next summer.

But this recipe just takes tomatoes to the next level. Roasting them enhances their deep tomato-y ness, creating a rich flavor and making them extra juicy. You can store these babies once roasted in the freezer or in a jar with some olive oil. But you’ll probably not be able to keep your hands off of them. Let’s be real, I ate half of the tomatoes I roasted before they made it to our dinner plates. Oops.

Oven Roasted Tomatoes

Makes an abundance of juicy roasted tomatoes if you don’t eat them right away

Total time: 60-90 minutes

What you need:

10 or more plum tomatoes (depends on how many cookie sheets you have-also you can use any tomatoes you like. Plum tomatoes like San Marzano plums have a deep sauce like flavor)

2-5 tablespoons avocado oil or extra virgin olive oil

Sea salt or Himalayan pink salt, to taste(I use about a tablespoon per tray of tomatoes)

Freshly cracked black pepper, to taste (I use about a tablespoon per tray of tomatoes))